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Veg Curry Noodle Bowl

Veg Curry Noodle Bowl

Name: Veg Curry Noodle Bowl
Total time: 1 min 41 s
Yield: 1
Ingredients: 0.25 cups Whole Wheat Noodles; 1.25 teaspoons Salt; 2 glasses Water; 1.5 teaspoons Refined Oil; 2 small pieces Ginger; 2.5 pieces Garlic; 0.25 cups Onion; 0.5 unit Celery; 0.5 unit Green Chillies; 0.75 teaspoons Madras Curry Powder; 1 piece Sweet Potato; 0.5 cups Tomato Sauce; 1 teaspoon Red Chilli Paste; 0.25 teaspoons Dark Soy Sauce; 0.5 teaspoons Aromat Powder; 4 leafs Coriander Leaves; 0.25 unit Carrot-regular; 0.25 unit Capsicum Green-regular; 0.25 unit Capsicum Yellow (regular); 0.25 unit Capsicum Red-regular; 6 units Haricot Bean; 0.25 cups Tomato; 5 units Bok Choy; 0.5 unit Red Chillies; 1 pinch Pepper; 0.25 cups Tofu; 6.5 units Spring Onion; 1 small piece Cherry Tomato-red

Time25 Min

DifficultyEasy

Serves1

Inspired by Asian cuisine, this Veg Curry Noodle Bowl Recipe is a popular one-pot meal that is easy to stir up and can be readied in less than half an hour. On days when you are not too keen on preparing an elaborate meal and are not very sure of ordering a take out, this Veg Curry Noodle Bowl Restaurant style is sure to bring happy smiles. Loaded with the goodness of vegetable and tofu, the bowl ... ful of noodle soup is high on proteins, essential carbs and natural fibre to keep you energised of all day. Adding the curry powder gives this fusion food a desi twist. Each of Veg Curry Noodle Bowl Ingredients adds health and lends flavours to the Veg Curry Noodle Bowl Recipe. Celery is a great source of anti-oxidants, reduces inflammation, supports digestion and has alkalising effects. Rich in vitamins and minerals, low in glycaemic index, celery aids in healthy weight loss. Bok Choy contains folate, vitamin E, vitamin C, beta carotene, mineral selenium and may help lower the risk of lung, prostate and colon cancer. Cherry tomatoes are packed with vitamin A, C and K, helps boost immunity, and are rich in antioxidants. The lycopene in cherry tomatoes helps protect skin and improve hair health. Carrots are good for eyes, heart, skin and build up immunity. Haricot beans are rich in proteins, folic acid, iron, B complex and magnesium while springs onion is an excellent source of vitamin C, calcium, dietary fibre and many other nutrients.

Ingredients

Dry Grocery

Whole Wheat Noodles

0.25 cups

Salt

1.25 teaspoons

Refined Oil

1.5 teaspoons

Madras Curry Powder

0.75 teaspoons

Dark Soy Sauce

0.25 teaspoons

Aromat Powder

0.5 teaspoons

Fruits & Vegetables

Ginger

2 small pieces

Onion

0.25 cups

Celery

0.5 unit

Sweet Potato

1 piece

Carrot-regular

0.25 unit

Capsicum Green-regular

0.25 unit

Capsicum Yellow (regular)

0.25 unit

Capsicum Red-regular

0.25 unit

Haricot Bean

6 units

Tomato

0.25 cups

Bok Choy

5 units

Spring Onion

6.5 units

Cherry Tomato-red

1 small piece

Dairy

Tofu

0.25 cups

Other

Water

2 glasses

Garlic

2.5 pieces

Green Chillies

0.5 unit

Tomato Sauce

0.5 cups

Red Chilli Paste

1 teaspoon

Coriander Leaves

4 leafs

Red Chillies

0.5 unit

Pepper

1 pinch

Directions

Heat Water. Add Salt and bring to boil. Add Noodles and boil till soft.

Drain the water and allow to dry.

Spread on a tray. Add Oil and toss well so that the noodles does not get stick together.

In a pan, heat Oil add minced Ginger, Garlic, Onion, Celery. Saute till Golden Brown.

Add minced Green Chilli, Curry Powder and saute.

Boil the Sweet Potato in salted water with skin.

Once tender, peel and allow to cool. Cut into rough dices and put in a blender. Add Water for grinding.

Blitz to a smooth puree. Remove to a container.

Add Tomato Sauce, Dark Soy Sauce, Red Chilli Paste, boiled Sweet Potato Paste and bring to boil.

Add Water and cook to a thick curry like consistency.

Add Salt, Aromat Powder and mix well.

Remove to a bowl. Garnish with Coriander Leaves.

Heat Oil in a pan. Add chopped Ginger, Garlic, Onion and saute till Brown.

Add julienne Carrot, Haricot Beans, Red Pepper, Green Pepper, Yellow Pepper, Tomato, Bok Choy. Saute till tender.

Add Chilli Paste, fresh Red Chilli, Curry Powder, Salt, Pepper, Aromat Powder and saute.

Spread Tofu on a tray and bake at 180 degree C for 2 minutes. Add boiled Noodles & baked Tofu to the pan . Stir fry and toss to coat evenly.

Remove to a bowl .Garnish with Spring Onion.

Portion the curry in a bowl.

Top with stir fried noodles.

Garnish with Cherry Tomato and Coriander Leaves. Serve hot.

How to make Veg Curry Noodle Bowl healthier

Replacing the regular noodles with whole wheat option gives the dish a healthier twist and blending the base sauce at home cuts down the preservatives and extra calories that come in bottled sauces. Tofu is a good source of protein and contains essential amino acids. It is rich in iron, calcium, minerals, manganese and phosphorus. It also contains traces of magnesium, copper, zinc, vitamin B1 and can help boost weight loss plan. It is naturally gluten-free, low in calories, contains no cholesterol and may help protect against cancer, heart disease and osteoporosis. Since tofu is made by coagulating soy milk to create curds, it is vegan friendly and has many health benefits when included in a regular diet. You may replace tofu with paneer or shredded chicken to make it interesting for kids. Follow this short and simple Veg Curry Noodle Bowl Video and Prepare Veg Curry Noodle Bowl at Home.

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Veg Curry Noodle Bowl

Ingredients

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Fruits & Vegetables

Dairy

Other

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